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1
Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
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2
Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
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3
Cover and marinate 2-3 hours or overnight.
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4
Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
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5
Place marinade in saucepan and bring to a boil.
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6
Reduce heat and simmer until reduced to a thin glaze.
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7
Discard rosemary. Keep glaze warm.
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8
For the Almond Wild Rice:
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9
Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
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10
Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
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11
Return to a simmer and cook for 10 more minutes or until tender.
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12
Keep warm.
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13
Just before serving, toss through the almonds, oregano, orange juice and zest.
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14
While rice is cooking, preheat oven to 400u00b0F Heat oil in large pan and sear lamb on all sides to brown.
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15
Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
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16
Allow to rest for a few minutes before slicing into individual chops.
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17
Toss rice through almonds, oregano, juice and zest.
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18
Spoon sauce over lamb and serve with rice and steamed green beans.
